These coconut chocolate chip cookies are packed with coconut flavor and will fill your kitchen with the wonderful aroma of chocolate and coconut. A delicious twist on the chocolate chip cookie!
There is something so comforting about a chocolate chip cookie. It is as though the rest of the world melts away as each chocolate chips melts in your mouth. Coconut also has this affect on me. For a few months in college I had coconut everything: lotions, shampoos, serums, even a few coconut-infused makeup products. I would literally drink nothing except coconut milk and coconut water… I was kind of a weird kid in college. Okay, I’m still a little weird. But coconut ruled my life and it still holds a special place in my heart today.
So when I made these coconut chocolate chip cookies, it was like biting into a buttery piece of heaven. What you are going to love about these coconut chocolate chip cookies is that they are irresistibly chewy with crisp, buttery edges. The coconut adds the most amazing sweet nuttiness to this otherwise traditional cookie. These are truly the most irresistible cookies ever and I promise you won’t be able to stop at just one.
A couple of notes on the coconut chocolate chip cookies…
It is really important to use unsweetened shredded coconut as you will get a more pronounced coconut flavor this way. Beating the toasted coconut into the butter and sugar helps intensify that coconut flavor throughout the cookies. It is what makes these coconut chocolate chip cookies amazing. If you only have sweetened shredded coconut, I would recommend adding just half a teaspoon of coconut extract to help intensify the coconut flavor. In my original recipe I used regular chocolate chips, but I’ve recently fallen in love with using chopped dark chocolate in these cookies. The chopped chocolate gives you flecks of chocolate in every bite as well as pockets of warm, gooey chocolate. It’s really something incredible!
- 1½ cups shredded unsweetened coconut
- 2 cups all-purpose flour
- 1½ teaspoon baking powder
- 1½ sticks (3/4 cup) unsalted butter, room temperature
- ¾ cup sugar
- 1 cup packed brown sugar, preferably dark sugar
- ½ teaspoon sea salt
- 2 large eggs
- ½ teaspoon coconut extract (optional)
- 2 teaspoon vanilla extract
- ¾ cup semi-sweet chocolate chips
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Place the coconut on the baking sheet and lightly toast the coconut in the oven for about 5 - 10 minutes, or until the coconut is a very light brown and you can smell the coconut. Allow to cool.
- Sift the flour, baking powder and salt together in a medium bowl.
- Cream the butter, both sugars, and toasted coconut until the mixture is light and the coconut flavor is infused with the butter - about an additional 4 - 5 minutes.
- Add the eggs, one at a time to the batter. Beat well between each addition. Add in the coconut extract if desired, then add in the vanilla extract.
- Slowly add the flour in thirds until it is fully incorporated in the batter. Fold in the chocolate chips by hand.
- Chill the dough in the refrigerator for approximately 30 minutes, preferably 1 - 2 hours or overnight.
- Bring the oven to 325 degrees F line your baking sheet with parchment paper (I used the same parchment paper I toasted the coconut on) and form balls of dough using a tablespoon to measure the dough. Line the balls on the parchment paper about 2 inches apart and bake for about 10 - 12 minutes, or until the edges are golden and crispy.